Roasted Pepper and Quinoa Chili

So I found this recipe on another site, but since I pretty much changed it completely, I'll just call it mine:)


1 Red Pepper
1 Yellow or Orange Pepper
1 jalapeno pepper (cut out all seeds and veins)
1/2 cup uncooked quinoa, rinsed
olive oil to coat pan
4 cloves garlic, minced
1 small onion, minced
1 4oz can green chili's
1 diced canned chipotle chili (can use less, it's pretty spicy!)
1 1/2 tsp. cumin
1 1/2 tsp. smoked paprika
1/2 tsp. chili powder
2 carrots, diced small
2 stalks celery, diced
2  14 oz. cans diced tomatoes
4 cups beef broth (could use veggie or chicken too)
1 can pinto beans or black beans
1 can kidney beans
salt to taste

cheddar cheese
corn chips
sour cream

Cook quinoa according to package directions.

Line a cookie sheet with foil. Cut bell peppers and jalapeno in half and clean out then put on cookie sheet skin up and flatten with hand. Broil for about 10 mins until blackened.  Then cover with another sheet of foil and seal edges together. Let sit and sweat for another 10 mins.

While peppers are sweating, cook onion in olive oil until translucent, then add garlic and spices (make sure the heat isn't too hot or it'll burn the garlic). Then add green chili's, chipotle pepper, celery, and carrots; cook for about 30 seconds.  Add tomatoes, beef broth, beans, and quinoa. While simmering take roasted peppers and peel off skins, then roughly chop and add into chili.  Cook until carrots are just barely cooked.

Serve with cheese, chips, and sour cream if so desired!